YOUR SOLIN GENERATED RECIPE
Creamy Garlic Shrimp Cauliflower Alfredo
Savor a rich and creamy shrimp alfredo with a low-carb twist! Plump, succulent shrimp sautéed with garlic take center stage, complemented by tender cauliflower florets bathed in a luscious, light cream sauce with hints of tangy Greek yogurt and savory Parmesan. This dish is a deliciously balanced meal that satisfies both taste and nutritional goals.
INGREDIENTS
5 oz Shrimp
1 cup Cauliflower Florets
1/2 cup Unsweetened Almond Milk
1/4 cup Nonfat Plain Greek Yogurt
2 tbsp Parmesan Cheese
2 tsp Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Pat the shrimp dry and season lightly with salt and pepper.
In a large non-stick skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Increase the heat to medium-high and add the shrimp. Sauté for 2-3 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the cauliflower florets and a splash of water. Cover and steam for 5 minutes until tender.
Lower the heat to medium and stir in the unsweetened almond milk and Greek yogurt. Allow the mixture to simmer for 2 minutes.
Mix in the Parmesan cheese gradually, stirring until the sauce becomes creamy and slightly thickened. Season with salt and pepper to taste.
Return the shrimp to the skillet, stirring to coat them evenly in the creamy garlic sauce. Heat for another minute to combine flavors.
Serve immediately, garnished with an extra sprinkle of Parmesan if desired.